Salsa Dinner Party Menu
contributed by St. Supéry winery chef Ron Barber

The word “salsa” has three different meanings. In Spanish it simply means sauce. It is also the name of a type of music and a dance that originated in Cuba. The word salsa in English usually means a type of uncooked sauce.

Here is a dinner party menu for six with a central salsa theme. Each is quick and easy to prepare so you can spend more time with your guests and less time in the kitchen.

Oysters with Cucumber & Pickled Ginger Salsa
-serve with St. Supéry Sauvignon Blanc-

36 fresh oysters – on the half shell
1 cup english cucumber – peeled and finely diced
5 tablespoons pickled ginger – finely chopped
1/4 cup red onion – finely chopped
1/4 cup cilantro leaves – finely chopped
2 teaspoons fresh lime juice
2 tablespoons seasoned rice wine vinegar
salt to taste
Combine all ingredients (except the oysters) and refrigerate for at least one hour. Place a small spoonful on the oysters just before serving.

Grilled Chicken Breasts with Thai Melon Salsa
-serve with St. Supéry Semillon-

6 boneless chicken breasts
2 cups assorted melon – cut into 1/2 inch dice
1 teaspoon garlic – minced
1 tablespoon fish sauce
1 tablespoon Jalapeno pepper – finely chopped
4 tablespoons peanuts – unsalted, roasted and rough chopped
1 ounce fresh lime juice
salt to taste
Combine all ingredients (except the chicken) and refrigerate for one hour. Prepare a charcoal or gas grill. Season the chicken with salt & pepper. Grill until done and serve with the salsa and steamed rice.

Strawberry & Almond Dessert Salsa
–serve with St. Supéry Moscato-

2 pints strawberries – rinsed and cut into quarters
1 cup toasted, unsalted almonds – rough chopped
1/2 cup St. Supéry Moscato
3 tablespoons sugar
2 tablespoons fresh mint – chopped